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Chocoflan (Mexican Confetti Cake with Flan) Recipe

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★★★★★

4.7 from 97 reviews

Chocoflan is a decadent Mexican dessert that features a rich chocolate cake base topped with a smooth, creamy flan layer and a luscious caramel sauce. This impressive double-layered cake combines the deep flavors of cocoa and coffee with the silky texture of flan, baked together in a water bath to achieve its perfect custard finish. Perfect for special occasions or a delightful treat, it’s easy to make and sure to impress.

Ingredients

Scale

Caramel and Butter

  • 2 tbsp unsalted butter, softened (for greasing)
  • 1/4 cup homemade or store-bought caramel sauce
  • 1/2 cup (1 stick) plus 2 tbsp unsalted butter, softened

Cake Ingredients

  • 1 cup (215 g) lightly packed dark brown sugar
  • 1 large egg, room temperature
  • 1 1/2 cups (180 g) all-purpose flour
  • 1/4 cup unsweetened Dutch-processed cocoa powder
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup (120 ml) brewed coffee or water, room temperature
  • 1/2 cup (120 ml) buttermilk, room temperature

Flan Ingredients

  • 5 large eggs
  • 1 (14-oz.) can sweetened condensed milk
  • 2 tsp pure vanilla extract
  • 1 cup (235 ml) whole milk or half-and-half

Instructions

  1. Prepare the Oven and Pan: Position a rack in the middle of the oven and preheat it to 350ºF (175ºC). Grease a 10- to 12-cup Bundt pan thoroughly with 2 tablespoons of softened butter, ensuring all crevices are covered. Pour the caramel sauce evenly into the bottom of the pan and set aside.
  2. Make the Cake Batter: In a large bowl using a stand mixer fitted with a whisk attachment or a hand mixer, beat the dark brown sugar and remaining 1/2 cup plus 2 tablespoons of softened butter on medium-high speed until the mixture becomes light and fluffy, about 3 to 5 minutes. Add one large egg and beat until fully incorporated.
  3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened Dutch-processed cocoa powder, baking powder, baking soda, and kosher salt.
  4. Mix Cake Batter: Add half of the dry ingredients to the butter and sugar mixture, beating until just combined. Pour in the brewed coffee or water and beat to incorporate. Add the remaining dry ingredients and buttermilk, continuing to beat until the batter is just combined. Avoid overmixing. Pour this batter carefully into the prepared Bundt pan over the caramel layer.
  5. Prepare Flan Mixture: In a large bowl, whisk together the five large eggs, sweetened condensed milk, and pure vanilla extract until smooth and combined. Gradually add the whole milk or half-and-half and whisk until incorporated and slightly bubbly.
  6. Layer Flan Over Cake Batter: Slowly pour the flan mixture over the back of a large spoon onto the cake batter in the Bundt pan. This gentle pouring technique prevents disturbing the cake batter beneath.
  7. Set Up Water Bath: Cover the Bundt pan tightly with aluminum foil. Place it inside a large roasting pan. Carefully place the pans in the preheated oven. Pour boiling water into the roasting pan until it reaches halfway up the sides of the Bundt pan, ensuring an even water bath.
  8. Bake: Bake the chocoflan for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few crumbs are okay as the flan will finish setting while cooling). Remove from oven and carefully transfer the Bundt pan to a wire rack. Remove the foil and allow it to cool for 1 hour.
  9. Chill: After cooling, refrigerate the chocoflan for at least 2 hours before unmolding. If refrigerating longer than 2 hours, cover the pan with foil.
  10. Unmold and Serve: To loosen the cake, place the Bundt pan in a large bowl of hot water for a few seconds. Invert onto a serving platter, flipping to release the cake. Spoon any remaining caramel sauce from the pan over the top of the chocoflan. Slice and enjoy.

Notes

  • Use brewed coffee instead of water to enhance the chocolate flavor in the cake layer.
  • When pouring the flan mixture, use the back of a spoon to prevent mixing layers.
  • The water bath is essential for baking the flan evenly and preventing cracks.
  • Chocoflan can be made up to 3 days in advance and stored covered in the refrigerator.
  • Allow the chocoflan to cool completely and chill thoroughly before unmolding to ensure it keeps its shape.

Keywords: chocoflan, Mexican dessert, chocolate cake, flan, caramel, layered cake, bundt cake, custard cake

Find it online: https://kitchenbyclara.com/chocoflan-mexican-confetti-cake-with-flan-recipe/